Thursday, March 1, 2012

Black Bean, Corn and Avocado Salad

I am sorry I thought I took a picture of this beautifully, yummy salad, but I didn't. :(  I know how sad. Well. When I make it again I will take a picture of it and post it. I hope you enjoy this as much as I did. :) I brought this dish to our Cub Scout Blue and Gold banquet this tuesday. It was a real hit! Super easy to make, just lots of chopping fresh ingredients. But this is a delicious salad. Totally worth the time chopping veggies. Enjoy!

Black Bean, Corn and Avocado Salad

2 – 15 oz cans black beans, rinsed and drained
4 ears of fresh corn, cooked, and kernals cut off the cob
2 peppers – 1 yellow bell pepper and 1 orange bell pepper
2 cloves of garlic, minced
2 Tbsp minced shallots (1 Medium shallot)
2 tsp kosher salt
¼ tsp cayenne pepper
1-2 Tbsp stevia (optional)
3 passes around the bowl with olive oil
2 limes (The juice of 2 limes)
zest from 1 of the limes
½ cup chopped parsley, plus more for garnish (can substitute cilantro)
2 – medium avacado’s diced
1 cucumber, peeled and diced (if using English cucumbers leave peel on)
4 roma tomatoes, diced
1 bunch of green onion stalks (dice the green off the tops of 1 bunch of green onions)

Mix all ingredients in a bowl except the avacado. Cover and chill for a few hours or over night. Right before serving add the avacados and mix gently. *Do not mash the avacados. Garnish with a few sprigs of chopped parsley or cilantro. Serve at room temperature.

Serves 8-10 people generously